When morning comes around, having quick, simple and delicious options for breakfasts are a must. Having different choices for breakfasts can keep things interesting and the variety is a plus for different occasions.
For me a simple breakfast is so needed on busy days. These muffins are something you can prepare ahead, keep in the freezer for when needed, store in the refrigerator for the week, and even work as a quick snack. The versaltiry of these muffins are what makes these so good.
These have pumpkin in it, which is typical around the fall months along with pumpkin spice everything. These are great to have in the fall, but who am I kidding if I say I wouldn't make these year-round.
We will be using canned pumpkin which is easily available in most grocery stores year-round. You can prepare these muffins ahead of time, place them in a freezer safe bag and pull one out as needed, heat for a minute and then grab to go. You can also prepare these and store in an airtight container and keep in the refrigerator for the week, if they last that long.
These are super simple to put together, literally we are just mixing everything together in the bowl, popping them in the oven and wha-la. Breakfast muffins are completed, ready to serve.
These will add a warm aroma throughout your home, they are so flavorful, soft and fluffy. Let's get into this simple recipe. You can also add pecans, walnuts, chocoalte chips or even raisins to these. We hope you enjoy them!
Pre-heat oven to 350 F
1. In a heat safe bowl, melt your butter.
2. Add in pumpkin puree.
3. Mix well.
4. Add in sugar, eggs, and extracts and mix until all ingredients are well incorporated.
5. In a separate bowl, sift together your dry ingredients.
6. Add oats to dry ingredients and mix well. You can also add nuts, chocolate chips, or raisins at this point.
7. Add dry to wet ingredients and using a spatula combine all ingredients together.
8. Scoop into lined cupcake pan unitl 3/4 way full.
9. Bake for 25 minutes at 350 degrees F.
10. Remove, cool, and enjoy!